Kibbeh (Fried Lebanese Kibbeh)

Method

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1. 1Rinse the bulgur once in a fine sieve, then cover it with cold water by about 1 cm and leave for 15 minutes. Squeeze it firmly in your hands to remove all the water.
2. 2For the filling, heat the oil in a pan and toast the pine nuts for 2-3 minutes until golden, then set aside. In the same pan soften the onions for 6-7 minutes, add the beef and cook until the liquid has evaporated and it is browned and crumbly; stir in the spices, salt and pine nuts and let it cool completely.
3. 3For the shell, combine the bulgur, lean meat, grated onion, cumin, seven spice and salt in a large bowl. Knead for 8-10 minutes, dipping your hands in cold water, until the mixture is soft, smooth and holds together like clay (pulsing it in batches in a food processor speeds this up).
4. 4Pinch off walnut-sized pieces of about 45 g. With wet hands roll one into a ball, push your index finger into the center and rotate it to form a long hollow shell with thin walls.
5. 5Spoon in about 1 tsp of filling, pinch the opening closed with wet fingers and shape into a torpedo with pointed ends. Smooth any cracks with a wet finger, place on a tray and chill for 20 minutes.
6. 6Heat the oil in a deep pot to 175 °C (without a thermometer, a small piece of dough should rise and bubble immediately). Fry 5-6 kibbeh at a time, turning now and then, for 4-5 minutes until deep golden brown.
7. 7Drain on paper towels. Serve hot or warm with yogurt, lemon wedges and a salad such as fattoush.